"Christmas" Breakfast Egg Casserole

1/2-3/4 lb. sharp cheddar cheese
10 slices white bread, crusts removed, buttered and cut into cubes
10-12 eggs, beaten
3 or more cups milk
1 tsp. dry mustard
1/2 tsp. salt
1/2 tsp. paprika
dash of tabasco
Assorted fillings: cubed ham, cooked bacon or sausage cut into pieces, sauteed mushrooms onions or chiles

In a buttered 9x13 pan spread half of the bread and cheese. Put on top whatever fillings you wish, spreading evenly over casserole. Top with remaining bread and cheese. Combine eggs, milk, salt, mustard, paprika and tabasco. Pour over bread. Make sure that egg mixture covers bread and cheese. If you don't have enough, add more milk if necessary. Let casserole sit overnight. Bake at 325 for about an hour or until knife come out clean. Cut into squares to serve.